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1 (10 oz.) package almonds, pecans or walnuts
1 (8 oz.) package cream cheese, softened
1/8 pound blue cheese
2 tablespoons heavy cream
1 pound seedless grapes
Preheat oven to 275 degrees. Spread nuts on baking sheet. Bake in oven till toasted. Chop nuts coarsely. Spread on platter. Combine blue cheese, cream cheese and cream. Beat until smooth. Drop clean, dry grapes into cheese mixture. Gently stir to coat grapes. Scoop out grapes, one at a time taking with it a mound of cheese. Place on cookie sheet. Refrigerate till slightly firm—about 10 minutes. Roll grapes into balls covered with cheese, then roll in chopped nuts to coat. Chill until ready to serve. Approximately 50.
Cheese is a favorite munchie. These Cheese Mounds can be made ahead.
Stuffed mushrooms
95.2%